Too Tipsy to Drive?

As part of LIFELINE RESCUE's corporate responsibility, we have recently launched a new project called "Driver on Call". The goal of the project is to provide motorists with a better way to get home safely should their ability to drive become compromised by intoxication, medication, illness or other causes.

Many times, even when one feels unfit to drive, one does so anyway for fear of leaving a vehicle overnight in a place where theft, damage, towing or high parking fees could become an issue. Lifeline aims to promote safer roads and highways by offering motorists our professional, uniformed drivers whose reliable skills are available 24/7. The Driver on Call service ensures that both our clients and their vehicles arrive safely at their intended destinations.

The service is available to anyone, whether Lifeline member or non-member. Once a call is received, Lifeline dispatches a company vehicle with 2 drivers: driver #1 drives the client's vehicle (with the client as a passenger) and driver #2 follows behind them in the Lifeline vehicle to ensure safety and to pick up driver #1 after the job is completed.

To book a driver, please dial Lifeline's Hotline 16-911 or alternative numbers 839-2520 to 30 and 0917-54-16911. It is preferable that 30 minute advanced notification be given to allow for the timely dispatch of the Lifeline vehicle. Fee shall be in the amount of Php500.00 per trip within Metro Manila, paid after the service.

This project falls under our category of Emergency Prevention Services. Remember, it is far better to call Lifeline for assistance before an accident occurs rather than afterwards. Should you require any further information or clarification, please do not hesitate to contact CUSTOMER CARE at telephone numbers 839-2014 or 8392520 up to 30 local 914.

Source: http://www.lifeline.com.ph/

Bar Stocking Tips

Now that you’ve figured out how many servings you’ll need for each type of party, you’ll need to figure out ho...

Now that you’ve figured out how many servings you’ll need for each type of party, you’ll need to figure out how much to purchase to stock your bar.

Check out the following breakdown:

Spirits/Cordials, 1.5 ounce pours:

750ml-16 drinks

Liter-22 drinks

1.75L-39 drinks

Wine, still and sparkling, 5 ounce pours:

750ml-5 glasses

1.5L-10 glasses

Beer, 12 ounce pours:

12 ounce beer-1 serving

Pony Keg-82 servings

Keg (aka ½ barrel)-165 servings

Mixers can be tricky depending on how many ounces your cocktails call for. Use these conversions to help figure out how much you need.

3 Tips That Will Save You Money When Buying Wine

Just because you’re on a budget doesn’t mean you can’t enjoy a good bottle of wine. Stock up your wine cellar on...

Just because you’re on a budget doesn’t mean you can’t enjoy a good bottle of wine. Stock up your wine cellar on the cheap with these frugal wine buying tips.

Tip #1 – Buy By the Case and Not By the Bottle

While it might seem extravagant to order a case of wine, you generally get a discount of anything between 10% and 15% by doing so. At Ultra Liquors you don’t even have to buy a case of the same wine. You can select any 12 wines and still pay the case lot price per bottle.

Tip #2 – Wait for a sale

Be on the lookout for sales or bin end wines that the retailers are trying to move. Wines end up as bin end selections for many reasons. A torn, scratched or damaged label is enough to do it or, the new vintage has arrived and the retailer wants to quickly sell any remaining previous vintage bottles, or maybe the wine for whatever reason, was a difficult sell.

Tip #3 – Sign up for a Value Card

Not only will you start living the ULTRA life, you will also become eligible for a whole bunch of specials when signing up for an Ultra Liquors Value Card.

13 Legit Ways to Stop a Hangover

We understand. Staying fit, healthy, and happy sometimes means enjoying more than one glass of red wine. Still, don't go reaching for the hair of the dog—there are healthier ways to wake up ready to get back on track. Here are 13 scientifically supported methods to help deal with that hangover, and possibly prevent it from happening in the first place.

1. Refuel at the breakfast table.

Alcohol will lead to a drop in blood sugar, so boost it back up with a glass of apple juice in the morning! Fruit juices are a good way to treat mild low blood sugar, but if the situation feels dire then choose something with a high glycemic index, like darkhorse Rice Chex or a French baguette.

2. Go one for one.

It’s no secret that drinking water can help deflect that pounding a.m. headache (pretty much the opposite of a good morning). Tissues around the brain are mostly made of water, and dehydration will shrink these tissues, creating pressure in the head. Alcohol can lead to dehydration, so make sure to continuously drink water throughout the night. Try matching each alcoholic drink with one glass of water to avoid that next-day pain.

3. Chow down.

No, just because beer has calories doesn’t mean it counts as dinner. Drinking on an empty stomach will allow alcohol to absorb faster, so try getting in a good meal with lots of healthy carbs before breaking out the bottle. Some research even shows a stomach full of food may help keep blood alcohol content at a lower level.

4. Keep it light.

Darker drinks like red wine or rum contain more congeners (substances produced during fermentation), which may contribute to causing hangovers. Skip the whiskey in favor of vodka or a glass of white wine!

5. Stay classy.

The more expensive liquors are usually distilled more times, so contain fewer congeners—as we just learned, a cause for shaking-fist-at-the-sky action. So pass on the well liquor and take it up a notch with some top-shelf booze.

6. Take a multivitamin.

Drinking depletes nutrients in the body, including vitamin B12 and folate. Try popping in a multivitamin to replenish what’s lost from a night of drinking.

7. Skip the bubbles.

Opt out of champagne or other alcohol that’s mixed with carbonated beverages—research shows that the bubbles may cause alcohol to be absorbed more quickly, hence that New Year’s Day hangover.

8. Practice your downward dog.

Scientists have yet to prove that a few sun-salutations will whisk away a hangover, but breathing and meditation exercises in yoga can get oxygen flowing and blood pumping to help relieve stress, usually abundant when the world feels sideways. Namaste!

9. Grab some potassium.

When dehydrated, we lose not only water but electrolytes too. Gain ‘em back by snacking on potassium-rich foods like bananas or spinach. And if you're thinking ahead, stock up on Pedialyte—one bottle has twice the sodium and five times as much potassium as the same size bottle of Gatorade.

10. Scramble eggs.

Eggs contain taurine, which has been shown to reverse liver damage caused by a night of heavy boozing. Scramble them up with lots of veggies for added antioxidant power!?

11. Sip ginger tea.

Hangovers sometimes come with a side of upset stomach, so try a warm mug of ginger tea to settle things down. Ginger has been shown to help combat nausea.

12. Get some fresh air.

Oxygen increases the rate that alcohol toxins are broken down, so bundle up and get outdoors. A little exercise never hurt anyone—and it may even release some endorphins to boost that post-hangover mood.

13. Play D.D.

We’re sorry to say that the only sure-fire way to avoid a hangover is to skip the booze altogether. So if waking up to a pounding headache doesn’t sound fun, play designated driver for the night (even if not actually driving). At the very least, you'll have some great stories to tell.

Source: http://greatist.com/health/13-legit-ways-stop-hangover

How to Serve Wine

The temperature in which a wine is served has a tremendous impact on its taste. If you serve it at a temperature that is too hot...

The temperature in which a wine is served has a tremendous impact on its taste. If you serve it at a temperature that is too hot or too cold it could have a negative impact on the taste and quality. The temperature you need to serve wine at varies based on the type of wine you’re serving. The general rule is that red wine should be served at room temperature and white wine should be served chilled. However, this may vary since room temperature varies depending on one’s location, altitude, and the seasonal weather. Also, some refrigerators may be set differently and therefore vary slightly in temperature.

For the best results, the following types of wine should be served accordingly:

· Sparkling wine should be served at 48 degrees Fahrenheit.

· White wine should be served at 53 degrees Fahrenheit.

· Red wine should be served at 62 degrees Fahrenheit.

· Rose wine should be served at 51 degrees Fahrenheit.

In order to preserve wine, it should be stored properly. Wine should be stored in a cool place away from sunlight. Wine should be stored on its side in order to keep the cork air tight and moist. It should be stored in either a wine cellar or a refrigerator. You can store an opened bottle of wine for up to 5 days in the refrigerator. However, once you take it out of the refrigerator, you need to leave the wine out long enough to allow the wine to reach its optimal temperature. As a general rule, wine warms up 4 degrees every 10 minutes. If you know the temperature of your refrigerator, it will be easier for you to calculate how long you need to leave it out before serving it.

Serving Wine and Wine Glasses

When you serve wine, it should be done in a glass that is transparent so you can have the opportunity to appreciate its color. It should be served in either a regular wine glass or one made of crystal. Regular everyday glasses are not appropriate because you need a stem on the glass in order to hold the glass without warming it with your hands. Some people like to use different shaped wine glasses for different types of wine. Red wine glasses are wider than other types and they have a large bowl. The reason red wine glasses are wider is because red wine needs to be swirled around to come into contact with air. The wider area helps with this. White wine glasses are smaller than red wine glasses and are tulip shaped. The smaller area prevents it from warming up too fast. Sparkling wine glasses are tall, thin and flute shaped. This keeps it cooler and allows for the formation of bubbles.

Source: http://liquor-wine-stonybrook.com/howtoservewine.php

How to Store Your Spirits at Home: 4 Quick Tips

Remember back in college when everyone kept their vodka in the freezer? That was more about being able to do ice-cold shots at a...

Remember back in college when everyone kept their vodka in the freezer? That was more about being able to do ice-cold shots at a moment’s notice than it was about proper storage. In fact, most liquors can and should be kept at room temperature — save for a few exceptions. If you’re not on top of proper storing techniques, the following tips will help you avoid any unwanted surprises.

Hard Liquor In general, hard liquors should be stored out of direct sunlight and at room temperature. Prolonged exposure to UV rays can damage the contents of your bottle, which you definitely don’t want happening to that 20-year-old scotch. Contrary to popular belief, potent liquors don’t last forever once they’ve been opened. According to Ethan Kelley, Head Spirit Sommelier at the Brandy Library in NYC, alcohol begins to evaporate and a spirit will “lose its ‘sparkle’ and develop a flat taste.” He suggests polishing off a spirit within eight months of opening.

Liqueurs Most liqueurs like Grand Marnier, Campari, Chambord, and St. Germaine can be stored at room temperature and last for a very long time. (The more alcohol they contain, the longer their shelf life.) That said, cream-based liqueurs like Bailey’s should be kept in the refrigerator and consumed within a year of purchase.

Beer and Wine Beer and wine are easily affected by heat and light, and should be kept in a cool, dark place. Beer can be stored for roughly a few months, while wine tends to be best within a year to a year-and-a-half of purchase. Once opened, a wine’s shelf life varies depending on age and varietal, but a good rule of thumb is to consume within three days. (Or within three hours, if you’re more our speed.)

Fortified Wine Like regular wine, fortified wines (think Port, Sherry, and yes, even Vermouth) will eventually oxidize and need to be kept in the fridge once they’ve been uncorked. While these don’t have nearly as short of a shelf life as your standard Cabernet, they will start to deteriorate after a few months (maybe six at the most). Our suggestion: Buy smaller 375mL bottles when available.

Pro tip: Set up your home bar with a Vacu Vin bottle stopper to help prolong the life of your wines. For a mere 12 bucks, you’ll avoid having to pour half that bottle of Sherry down the sink. And few things are worse than that.

5 Tips to Get Rid of Alcohol Breath

Citrus Food :
Eat Citrus Food To prevent bad smell of alcohol breath . Eat One piece of fruit high in vitamin C after each m...

Citrus Food :

Eat Citrus Food To prevent bad smell of alcohol breath . Eat One piece of fruit high in vitamin C after each meal through out the day.

Brush your Teeth :

Brushing your teeth at least 4 times and spend 8 minutes on each time you brush . Try to use strong toothpaste something herbal to get rid of alcohol smell.

DRINK SMART :

Continue drinking water. Water will help in overcoming dehydration caused by alcohol.

Drink Coffee, It may help to cover the smell of alcohol.

Try not mixed drinks and blends. These beverages give off a stinky smell alongside a fruity or lively fragrance also.

Vodka is said to be the most scentless of spirits and abandons basically no aroma. On the off chance that you are attempting to shroud the fragrance of alcohol, pick a vodka drink over brew or bourbon.

Mix Baking Soda in 1 liter of water & Drink constantly.

Drink fruit juice throughout the day.

Boil three cups of water and include parsley and cloves. Mix and let steep for five minutes. Utilize this as a mouthwash twice a day.

CHEW GUM :

Chewing gum ordinarily smells, particularlyfruit flavoured gum. The more the flavor, the stronger the odor, the better it deals with your breath. Strawberry, banana, peppermint, menthol… pick a flavor and begin biting. Attempt to pick a gum with a harsh taste, this works quicker in discharging a scent. Chew 2-3 strips or 3D squares of gum quickly, just to fill your mouth with the odor. Indeed, even cough drops or throat tablets can help secluded from everything the scent. The movement of chewing means you create spit, which helps in making your mouth moist .

EAT FINGER FOOD :

Things like popcorn, wafers, nuts and fries can retain alcoholic odor .Eating finger food may help to reduce the smell , or you could simply wind up possessing an aroma similar to you’ve been to a bar where you just ate.

Keep some bar snacks with you for munching throughout the day. Rice wafers, peanuts and certain grains can all radiate exceptionally solid smells, they could call their own when chomped on and can help to cover the smell of alcohol.

Healthy Drinking Tips

Alternate your cocktails with water. Have a glass of water after each cocktail to reduce your overall intake of alcohol and calo...

Alternate your cocktails with water. Have a glass of water after each cocktail to reduce your overall intake of alcohol and calories.

Mix cocktails with club soda instead of juice, pop or tonic water. Juice and soda have very high calories and sugar levels. Surprisingly, tonic water is similar to soda in its calories. Club soda and tonic are often used interchangeably, but only club soda has ZERO calories. Another option is to use the diet or light version of your favorite mixer. Rum and Coke is about 185 calories but Rum and Diet Coke is only about 100 calories. In general, lower sugar means lower calories.

Mind your glass size! We have some ginormous wine glasses at home. They are very pretty and elegant. However, if I poured the suggested 5 oz of wine into these glasses, it would still look empty! Downsize your glassware to ensure that you are using the correct serving size!

Infuse, Muddle, and Garnish! Infused beverages have the flavor of the fruit within the alcohol but none of the calories from added juices and sugars. Muddled fruit also adds major fresh flavor without sacrificing your waistline. And, I truly crave lemon and lime in cocktails with vodka and club soda…I ask the bartender to squeeze half the lime into the drink!

Finally, educate yourself and make choices. There are several websites that provide calorie information on alcoholic beverages. With data, you can decide whether to have chocolate cake for dessert or a chocolate martini, wine or gin, Michelob Ultra or Corona Light. Additionally, at restaurants, sometimes the very creative cocktails have lots of sugars and juices…ask about the ingredients in the drink before ordering.

How Basic Wine Characteristics Help You Find Favorites

5 Basic Wine Characteristics
1. Sweetness
2. Acidity
3. Tannin
...

5 Basic Wine Characteristics

1. Sweetness

2. Acidity

3. Tannin

4. Fruit

5. Body

Sweetness: aka “Level of Dryness”

Our human perception of sweet starts at the tip of our tongue. Often, the very first impression of a wine is its level of sweetness. To taste sweet, focus your attention on the taste buds on the tip of your tongue. Are your taste buds tingling?–an indicator of sweetness. Believe it or not, many dry wines can have a hint of sweetness to carry a larger impression of Body. If you find a wine you like has residual sugar, you may enjoy a hint (or a lot!) of sweetness in your wine. Hello moscato!

How to Taste it in Wine

Tingling sensation on the tip of your tongue.

Slight oily sensation in the middle of your tongue that lingers.

Wine has a higher viscosity; wine tears on side of glass slowly. (also an indicator of high ABV)

Dry red wines such as cabernet sauvignon often have up to 0.9 g/L of residual sugar (common withcheap wines).

A bone-dry wine can often be confused with a wine with high Tannin

Acidity: Wrapping Your Head Around It

Acidity in food and drink is tart and zesty (See 40 wine descriptions for more). Tasting acidity is often confused with the taste of higher Alcohol. It is common for wines grown in cooler vintages to have higher acidity. Wines with higher acidity feel lighter weight because they come across as ‘spritzy.’ If you prefer a wine that is more rich and round, you enjoy slightly less acidity.

Acidity Characteristics

Tingling sensation that focuses on the front and sides of your tongue. Feels like pop rocks.

If you rub your tongue to the roof of your mouth it feels gravelly.

Your mouth feels wet, like you bit into an apple.

You feel like you can gleek.

Tannin: The Misunderstood Wine Characteristic

Tannin is often confused with Level of Dryness because tannin dries your mouth. What are wine tannins? Tannin in wine is the presence of phenolic compounds that add bitterness to a wine. Phenolics are found in the skins and seeds of wine grapes and can also be added to a wine with the use of aging in wood (oak). So how does tannin taste? Imagine putting a used black tea bag on your tongue. A wet tea bag is practically pure tannin that is bitter and has a drying sensation. Tannin tastes herbaceous and is often described as astringent. While all of these descriptors sound very negative, tannin adds balance, complexity, structure and makes a wine last longer.

How Does a High Tannin Wine Taste?

Tastes bitter on the front inside of your mouth and along the side of your tongue.

Tannin makes your tongue dry out.

After you swallow you feel a lingering bitter/dry feeling in your mouth.

Tannin can often be confused with the term “dry” because it dries your mouth out.

Fruit: Identifying Different Flavors

Wines are often characterized by their main fruit flavors. Tasting for fruit flavors in a wine can help you better define your preferences. For instance, wines that have strawberry notes lead into a very different set of varietal wines than enjoying wines that taste like blackberries. Additionally, the level of fruitiness that you taste in a wine leads to very different growing regions.

Tasting for fruitiness in a wine

Red Wine: red fruits such as raspberry or dark fruits like blackberry and blueberry?

White Wine: Lemon and Lime or Peach and Yellow Apple?

Can you name 3 different fruits easily?

Do you find it difficult to pick out a single fruit flavor?

Does a wine give you stronger impressions of other flavors such as grass, bell pepper, black pepper, olive or meat?

Body : Light to Full-Bodied.

Are you in the mood for a light, medium or full-bodied wine? Body is the result of many factors – from wine variety, where it’s from,vintage, alcohol level and how it’s made. Body is a snapshot of the overall impression of a wine. You can improve your skill by paying attention to where and when it’s present.

Alcohol Level ABV (or Alcohol by Volume) adds body. The wine will have a higher viscosity which is easily seen in watching it bead on the side of the glass. A high alcohol wine typically tastes fuller bodied than a light-alcohol wine.

Tasting body in wine

· How does the wine compare to other wines you’ve tasted? Lighter? Bigger?

· How long does the taste last in your mouth after you’ve swallowed? 5 seconds? 40 seconds?

· Is the wine full bodied up front but then drops off at the finish?

Wine Characteristics Conclusions

Wine characteristics help identify and relate different wines to each other. Since over 250,000 different wines are released every year around the world, it’s helpful to think about wine characteristics in terms of the varietal and where they’re from. What’s next?

Cocktail 101: How to Conduct a Spirits Tasting

If you have purchased a Red Head Oak Barrel for aging, you likely have a lot of questions about its proper use. The manufacture...

If you have purchased a Red Head Oak Barrel for aging, you likely have a lot of questions about its proper use. The manufacturers of Red Head Oak Barrels work to ensure their customers find the answers to their questions concerning their oak barrels for aging and are completely comfortable with the purchase. The following frequently asked questions may have the answers you seek, but if you need information not covered here, feel free to contact for more answers.

I have an oak barrel for aging, now what?

Start by curing the barrel. Remember, an oak barrel for aging is made without the use of glue or nails, meaning, the moisture inside expands the wood and prevents leaks. In order to cure an oak barrel for aging, follow these steps:

1. Insert the spigot into the face of the barrel.

2. Fill the barrel with hot water from the tap and allow it to sit for a minimum of 48 hours, with the bung in place in the top of the barrel. Remember, the uncured oak barrel for aging is not sealed tightly until it is cured and will leak. Thus, it is best to store the barrel in a place where leaking water does not cause a problem. Monitor the level of water in the barrel and refill using water to the top of the barrel. Continue to replace any water that has leaked until the oak barrel for aging stops leaking water, approximately 2-3 days.

3. Once the oak barrel for aging stops leaking, it must be cleaned. To clean the barrel, remove the bung and drain the water. Refill approximately half way using hot water and swirl the water for about a minute. Drain the water and repeat three to four times until the water drains clear.

These barrels are made of natural oak so the wood will expand and contract as the temperature and humidity vary. The health of the barrel you have purchased depends on how it stored and maintained. Store an oak barrel for aging out of direct sunlight in a place where temperatures remain constant.

Once the barrel is in use, the top may start to dry, causing a slight leak. There is a simple solution to this problem. Make sure the bung is tightly in place and turn the barrel to re-wet all the staves. Be sure that the liquid is in contact with the surface of the barrel top. The liquid should cause the wood to expand to tighten the staves and eliminate leakage. If the barrel continues to leak, ensure all the hoops are in place and tight.

How Long to Age Your Spirit

The length of time for aging is up to the owner of the oak barrel for aging. Spirits require anywhere from a week up to several years. It is recommended you perform a taste test every few weeks to determine when the product reaches your perfect taste. When the perfect taste is reached, decant the liquid into a glass bottle for storage and start the process again.

What Wood Is Used to Make Oak Barrels for Aging?

These barrels are constructed using American white oak.

How Many Times Can Oak Barrels for Aging be Reused?

This varies greatly depending on the type of spirit being aged. The impact caused by the oak decreases with each use. In general, barrels are used three times before being replaced. The following chart gives more information based on the spirit being aged:
1) Tequila- 10 Times
2) Rum- 7 Times
3) Whiskey or Bourbon – 4 Times
4) Wine- 1 Time

Once the oak barrel for aging has been used the specified number of times, it makes a good storage container for the spirit, but the wood has far less impact on aging.

Cleaning and Storing the Oak Barrel for Aging

Switching the type of spirit aged in a barrel is not a regular practice. Therefore cleaning involves swirling clean water in the barrel and releasing three times or until the liquid is colorless. Once the barrel is clean, re-cure the oak barrel for aging and fill again with your favorite spirit.

To store the barrel, fill approximately half way with water and a small amount of the beverage it is used to age. Seal the bunghole tightly. The moisture prevents the barrel from drying and shrinking.

Can an Oak Barrel for Aging Be Used With Different Kinds of Spirits?

Changing flavors in the same oak barrel for aging is not recommended. The oak absorbs the flavors of the liquid aged in it. Flavoring a whiskey being aged in the barrel will result in the flavor affecting the next barrel fill. However, some users like the idea of having the flavor of the previous spirit carry over to the next liquor. For example, one might age some sherry in an oak barrel for aging for a week or two and then use the same barrel to age scotch after the sherry has been removed. If interested in this approach, you can develop your own recipes.

Individual and Circumstantial Vulnerabilities

The effects of alcohol can vary greatly from one person to the next, which means that these guidelines are not necessarily good ...

The effects of alcohol can vary greatly from one person to the next, which means that these guidelines are not necessarily good for everyone. Genetic heritage, weight and age are among the important factors we must all consider when figuring out what “moderate drinking” means for us.

Genetics

Some genes – located in specific areas of the chromosomes – play an important role in determining how much alcohol it takes for a person to feel the effects. Recent studies show that as much as 50% of the risk of alcohol dependence is determined by genetic factors.

Slow response to alcohol. People who need a large quantity of alcohol in order to feel the effects are at greater risk of developing a dependence. Men and women who tend not to feel drunk should therefore pay closer attention and refrain from unlimited drinking.

Quick response to alcohol. Some people have to be careful for the opposite reason. These are the drinkers who feel drunk and lose control over their bodies sooner than the average person.

It is not uncommon for such people to have a family member with a serious drinking problem.

Like those who are slow to respond to alcohol, people who are quick to respond must be more careful than the average drinker. They should drink less than the amount recommended here in order to avoid social gaffes and accidents.

Weight

Our recommendations are for men and women of average weight and height. But we know that blood alcohol level is basically the amount of alcohol you absorb divided by the amount of water present in your body. Thus, the less water you have in your body, the higher your blood alcohol level will be.

People whose weight is below average and those with a high percentage of body fat must be very careful and drink less than the low-risk recommendations for the average person.

Low body weight. If your weight is below average, your body will also have a lower-than-average water content, which means that, all other things being equal, you will have a higher blood alcohol level than the average person who drinks the same amount. If this sounds like you, be careful!

High body fat. The same warning applies if you have a higher-than-average body fat percentage. Given two people who weigh the same, where one is well muscled and the other is overweight with a high body fat percentage, the one with the high body fat will feel the effects of alcohol more than the one with all the muscle. That’s because fatty tissue does not contain much water.

Age

Young adults. The low-risk drinking guidelines are designed for adults. Teens who wish to drink should be careful and drink less than the recommended amounts.

In fact, teenagers can’t handle alcohol as well as adults. They often weigh less and have less water in their bodies to dilute the alcohol.

Also, compared to adults, young people have fewer of the enzymes that help the liver eliminate alcohol.

Furthermore, the adolescent brain is more vulnerable to damage by alcohol. Recent studies in neuroscience and child psychiatry show that the brain is not really fully developed until after the age of 20. Teens are therefore at greater risk when they drink because alcohol inhibits the development of some parts of the brain.

Older people. As people age, their kidneys, liver, cardiovascular system and brain undergo changes. Some of these changes make the elimination of alcohol less efficient, while others make people more sensitive to the effects of alcohol.

Older people tend to have a higher body fat percentage than younger adults and less water in their bodies. An older person will therefore have a higher blood alcohol level than a younger person who drinks the same amount.

Also, because of their increased physiological vulnerability and the fact that many of them take prescription drugs (see Medication), some older people should drink less than the low-risk guidelines for the general adult population.

CIRCUMSTANTIAL VULNERABILITY

Medication

The low-risk drinking guidelines may not be valid for someone who is taking medication. People on medication should be extra cautious and check with their doctor or pharmacist to see whether alcohol is contraindicated.

When taken in combination with certain medications, particularly those commonly prescribed for epilepsy, high blood pressure and the common cold, alcohol can cause dizziness and drowsiness.

Alcohol can also increase the sedative effect of benzodiazepines and other drugs, increasing the danger of falling.

Hunger, fatigue and stress

When you are very hungry, tired or stressed, you should drink less than is recommended in the guidelines.

When you are hungry, your stomach is empty, so any alcohol you drink will be absorbed by the blood much more quickly. Consequently, you will feel the effects of the alcohol sooner and more intensely.

The same warning applies when you are very tired. Fatigue is a sign that your energy supplies are low, which means your liver will not eliminate alcohol as efficiently. The blood alcohol level of a tired person will be higher than that of a well rested person who drinks the same amount. Many symptoms of fatigue are similar to those of intoxication, and drinking will simply make them worse.

And since alcohol is a depressant, its negative effects will be felt more intensely by people who are stressed or depressed.

These recommendations are intended for the general public. However, as the research shows with increasingly clarity, when it comes to alcohol, we are not all born equal.

The effects of alcohol can vary greatly from one person to the next, which means that these guidelines are not necessarily good for everyone.

Genetic heritage, weight and age are among the important factors we must all consider when figuring out what “moderate drinking” means for us.

Genetics

Some genes – located in specific areas of the chromosomes – play an important role in determining how much alcohol it takes for a person to feel the effects. Recent studies show that as much as 50% of the risk of alcohol dependence is determined by genetic factors.

Slow response to alcohol. People who need a large quantity of alcohol in order to feel the effects are at greater risk of developing a dependence. Men and women who tend not to feel drunk should therefore pay closer attention and refrain from unlimited drinking.

Quick response to alcohol. Some people have to be careful for the opposite reason. These are the drinkers who feel drunk and lose control over their bodies sooner than the average person.

It is not uncommon for such people to have a family member with a serious drinking problem.

Like those who are slow to respond to alcohol, people who are quick to respond must be more careful than the average drinker. They should drink less than the amount recommended here in order to avoid social gaffes and accidents.

Weight

Our recommendations are for men and women of average weight and height. But we know that blood alcohol level is basically the amount of alcohol you absorb divided by the amount of water present in your body. Thus, the less water you have in your body, the higher your blood alcohol level will be.

People whose weight is below average and those with a high percentage of body fat must be very careful and drink less than the low-risk recommendations for the average person.

Low body weight. If your weight is below average, your body will also have a lower-than-average water content, which means that, all other things being equal, you will have a higher blood alcohol level than the average person who drinks the same amount. If this sounds like you, be careful!

High body fat. The same warning applies if you have a higher-than-average body fat percentage. Given two people who weigh the same, where one is well muscled and the other is overweight with a high body fat percentage, the one with the high body fat will feel the effects of alcohol more than the one with all the muscle. That’s because fatty tissue does not contain much water.

Age

Young adults. The low-risk drinking guidelines are designed for adults. Teens who wish to drink should be careful and drink less than the recommended amounts.

In fact, teenagers can’t handle alcohol as well as adults. They often weigh less and have less water in their bodies to dilute the alcohol.

Also, compared to adults, young people have fewer of the enzymes that help the liver eliminate alcohol.

Furthermore, the adolescent brain is more vulnerable to damage by alcohol. Recent studies in neuroscience and child psychiatry show that the brain is not really fully developed until after the age of 20. Teens are therefore at greater risk when they drink because alcohol inhibits the development of some parts of the brain.

Older people. As people age, their kidneys, liver, cardiovascular system and brain undergo changes. Some of these changes make the elimination of alcohol less efficient, while others make people more sensitive to the effects of alcohol.

Older people tend to have a higher body fat percentage than younger adults and less water in their bodies. An older person will therefore have a higher blood alcohol level than a younger person who drinks the same amount.

Also, because of their increased physiological vulnerability and the fact that many of them take prescription drugs (see Medication), some older people should drink less than the low-risk guidelines for the general adult population.

CIRCUMSTANTIAL VULNERABILITY

Medication

The low-risk drinking guidelines may not be valid for someone who is taking medication. People on medication should be extra cautious and check with their doctor or pharmacist to see whether alcohol is contraindicated.

When taken in combination with certain medications, particularly those commonly prescribed for epilepsy, high blood pressure and the common cold, alcohol can cause dizziness and drowsiness.

Alcohol can also increase the sedative effect of benzodiazepines and other drugs, increasing the danger of falling.

Hunger, fatigue and stress

When you are very hungry, tired or stressed, you should drink less than is recommended in the guidelines.

When you are hungry, your stomach is empty, so any alcohol you drink will be absorbed by the blood much more quickly. Consequently, you will feel the effects of the alcohol sooner and more intensely.

The same warning applies when you are very tired. Fatigue is a sign that your energy supplies are low, which means your liver will not eliminate alcohol as efficiently. The blood alcohol level of a tired person will be higher than that of a well rested person who drinks the same amount. Many symptoms of fatigue are similar to those of intoxication, and drinking will simply make them worse.

And since alcohol is a depressant, its negative effects will be felt more intensely by people who are stressed or depressed.

Alcohol Density Chart

If you want to layer different alcohol types, you have to remember to have the heaviest spirit at the bottom and then work you...

If you want to layer different alcohol types, you have to remember to have the heaviest spirit at the bottom and then work your way up. If you don’t remember this, all the layers will mix in the glass, destroying the effect.

Underneath you will find a chart of some of the most common known spirit’s density. The bigger the difference is between two types of alcohol, the easier it will be for you to layer them.

A rule of thumb is, that the lower the percentage of alcohol, the more sugar is still ind the fluid = heavier liquid

What you should know: The Physiological Effects of Alcohol

THE STAGES OF ALCOHOL METABOLISM IN ADULTS
1. ABSORPTION As soon as you start to drink, alcohol begins entering ...

THE STAGES OF ALCOHOL METABOLISM IN ADULTS

1. ABSORPTION As soon as you start to drink, alcohol begins entering the blood. It takes about an hour for all the alcohol you have drunk to be in your bloodstream. The rate at which alcohol is absorbed in the stomach and intestines will depend on how much food you have eaten. If your stomach is empty, the alcohol will pass into the bloodstream immediately and you’ll feel the effects more quickly.

2. DISTRIBUTION Alcohol is carried by the blood to just about all the tissues that contain water, and thus it spreads to all parts of the body. The highest concentrations of alcohol are found in the brain, the liver, the heart, the kidneys and the muscles.

3. METABOLISM About 90-95% of the alcohol you drink is metabolized by special enzymes in the liver. A healthy liver can metabolize alcohol at a rate of about 15 milligrams 2per 100 millilitres of blood per hour. Liver enzymes break down the alcohol into various substances, the most important of which are acetaldehyde and acetic acid.

4. ELIMINATION Most of the alcohol is eliminated via the kidneys, in the urine. The kidneys also eliminate water, which explains the increased urine production and subsequent dehydration, which makes you thirsty. The rest of the alcohol you ingest (5%) is eliminated untransformed through breath, sweat and saliva. People who are used to drinking do not feel the effects of alcohol in the same way as those who don’t drink as often. Nonetheless, the quantity of alcohol in their blood remains the same.

Why Shape Matters

Sternware consists of 3 parts: the bowl, stem and base.
The height of the stem and the width of the base are part of the glas...

Sternware consists of 3 parts: the bowl, stem and base.

The height of the stem and the width of the base are part of the glass design (known as the architecture). Grape varietal specific stemware features finely-tuned glass bowls consisting of 3 variables: shape, size and rim diameter. Grape varietal specific stemware has to translate the "mes­sage" of wine to the human senses. There are 4 sensations in wine.

Bouquet: Grape varietal specific stemware is re­sponsible for delivering the quality and intensity of the wine's aroma.

10 Health Benefits of Whiskey

Whiskey is one of the best alcohols you can drink. Not only is it the least likely to give you a hangover, but it’s also ...

Whiskey is one of the best alcohols you can drink. Not only is it the least likely to give you a hangover, but it’s also one of the healthiest around. You’ll find that having a few fingers of whiskey every week can help to:

1. Avoid Weight Gain – Whiskey is a low-calorie alcohol, especially when compared to the many cocktails, beers, and wines you can find on supermarket shelves. You can drink a tumbler of whiskey without worrying about packing on the pounds thanks to its low sugar content.

2. Boost Heart Health – Did you know that drinking whiskey can actually make your heart healthier? Aside from wine and dark beer, what other alcohols can claim that? Not only will whiskey reduce the risk of blood clots, but it will lower your stroke and heart attack risk as well. The antioxidants in whiskey stop cholesterol from clogging your arteries, and it can even boost your good cholesterol.

3. Fight Cancer -- Whiskey is rich in antioxidants, particularly one known as ellagic acid. This antioxidant stops your body’s DNA from coming in contact with cancer-causing compounds, reducing the risk of carcinogens forming. It can also protect your body from chemotherapy, and will reduce oxidation in your body.

4. Improve Brain Health – A study conducted in 2003 discovered that drinking whiskey reduces your risk of Alzheimer’s and dementia. If you’re worried that your brain is slowing down in your old age, it’s time to start drinking whiskey to protect your very important organ from damage.

5. Reduce Stroke Risk -- Whiskey not only helps to prevent cholesterol from building up in your arteries, but it can actually help to get rid of any cholesterol present in your blood vessels at the moment. It will also help to relax the walls of your arteries, ensuring that your blood can flow without obstruction. One of the greatest health benefits of whiskey is the reduced stroke risk, and we can all drink to that!

6. Fight Stress – Stress can cause a wide range of health problems in the human body, but thankfully we’ve got whiskey to kick stress’ butt! Whiskey helps to reduce anxiety and stress, calming your nerves and helping to relax your body. It can increase circulation throughout your body, providing your organs with fresh, oxygenated blood. A serving or two of whiskey can help to calm stressed nerves effectively!

7. Boost Memory — The antioxidants in whiskey can help to improve the health of your brain, and the circulation-boosting effects of this alcohol will boost your memory at the same time. The same properties that help to reduce your risk of Alzheimer’s and dementia will also keep your brain active and young.

8. Aid in Digestion -- Did you know that whiskey has long been drunk as a digestive aid? It was usually consumed after a meal, helping to relax the body after eating heavy food. It can also help to shut down your appetite, preventing you from overeating. Best of all, it will aid in digestion, reducing your risk of stomach ache or indigestion after a heavy meal.

9. Lengthen Lifespan -- Whiskey is loaded with healthy antioxidants, and these nutrients can help to increase your lifespan by reducing your risk of disease. By protecting your body against disease, you prevent the slow breakdown of important cells in your body–thereby helping you to live longer.

10. Great for Diabetics -- Whiskey is a zero-carb alcohol, so you can drink it without worrying about the effect it will have on your blood sugar levels. If you suffer from diabetes, a finger or two of whiskey will be the right choice for you!

Source: The Luxury Spot from http://www.theluxuryspot.com/10-health-benefits-of-whiskey/

One Size Fits All

HOW CAN EACH SHAPE PROVIDE A UNIQUE EXPERIENCE FOR MY WINE?
One glass is not ideal for all styles of ...

HOW CAN EACH SHAPE PROVIDE A UNIQUE EXPERIENCE FOR MY WINE?

One glass is not ideal for all styles of wine; a wine’s bouquet, taste, balance and finish are all affected by the shape of the glass from which it is consumed.

A wine will display completely different characteristics when served in different glasses.

These differences can be so great, that when the same wine is served in several different glasses, even experienced wine connoisseurs believe that they are tasting as many different wines as there are glasses.

Riedel has created shapes that specifically enhance a wine’s harmony and highlight its unique characteristics.

Grape varietals carry in their DNA unmistakeable flavor profiles, which adds to the importance of selecting the appropriate glass.

Wines have two, three or four flavor contributors which are associated with the fermentation process.

CABERNET

(30-3/8oz, 860ccm)

Four flavor contributors: oak-aged red wines – aroma and taste are dominated by fermented grape juice, the flavor of yeast, maceration (fermentation of the skin and juice) and oak influence (malolactic fermentation, gentle wood flavors combined with ageing and aeration).

RIESLING GRAND CRU

(13-3/8oz, 380ccm)

Two flavor contributors: floral white wines – aroma and taste are dominated by fermented grape juice and the flavor of yeast.

Hangover Superstitions

5. Voodoo
Haitian voodoo practitioners believe if you stick 13 black-headed pins into the cork of the bottle that gave you the hang ...

5. Voodoo

Haitian voodoo practitioners believe if you stick 13 black-headed pins into the cork of the bottle that gave you the hang over this practice will allegedly expel all aches and nausea from the body.

4. Hair of the dog

While there should be some form of public service announcement thingy here or responsible service of alcohol message. Some scientists believe that “hair of the dog” could really be the best hangover cure. No more maccas or kababs, have another martini, or Bloody Mary (prob the tomato juice). The theory behind it is that it helps let ease you back to soberness, or something like that!

3. Eat asparagus

Korean experts believe that asparagus contains enzymes that help break down alcohol after heavy drinking. While on one hand it helps you recover, the other it makes your pee smell funny.

2. Squeeze lemon on your armpit

This Puerto Rican tradition is one for those who have a little foresight, if you rub lemon or lime juice into your armpits before drinking it is believed to prevent dehydration by helping to the body retain fluid. .

1. Pickle juice

While it sounds gross, unless you are having some sort of weird sympathetic pregnancy graving, pickle juice can help your headache in the same way a sports drink would. From what we read about the pickle juice, it is full of salty electrolytes that help your body recover after a night of heavy drinking. Although in saying that, a sport drink is probably easier to get your hands on.

Source: http://www.dnamagazine.com.au/articles/news.asp?news_id=26017

McDonald's serves beer

In some European countries like Germany, Italy, and Austria, McDonald's serves beer, but bottles are limited to one per burger to avoid gettin...

In some European countries like Germany, Italy, and Austria, McDonald's serves beer, but bottles are limited to one per burger to avoid getting customers drunk.

World's Most Expensive Wine

The world's most expensive wine, the Penfolds Limited Edition Ampoule Australia , costs $168,000 a bottle. Only 12 of these bottles exist wor...

The world's most expensive wine, the Penfolds Limited Edition Ampoule (Australia), costs $168,000 a bottle. Only 12 of these bottles exist worldwide. The grapes in the wine are believed to be the oldest Cabernet Sauvignon vines in the world (mid-1880's).

Dom Perignon

In the middle Ages, European monks produced and sold Brandy, Beer and Wine in order to supplement the donations they received. Many forms of early...

In the middle Ages, European monks produced and sold Brandy, Beer and Wine in order to supplement the donations they received. Many forms of early-day wine production had been attributed to them, and the Champagne Dom Perignon was actually named after one of the monks who introduced organic wine making.

Irish Whiskey ’ fastest growing category in the spirit industry

Irish whiskey is the world’s fastest growing spirit, though coming from a low base, according to a report by Davy Stockbrokers. The Dublin s...

Irish whiskey is the world’s fastest growing spirit, though coming from a low base, according to a report by Davy Stockbrokers. The Dublin stockbroker said the renaissance of Irish whiskey has helped whiskey to outpace growth in the rest of the food and beverage sector.

Davy’s analysts note: “While Irish whiskey is the fastest-growing whiskey category in the world, it is coming off a low base. Scotch is now a 90 million case-a-year industry globally compared to Irish whiskey at around 5 million cases. For comparison, American whiskey is a 30 million-case industry and Canadian whiskey sells 20 million cases annually.”

Irish whiskey was the premium whiskey before the Great Famine

The Rise of Scotch
In the 19th Century Irish whisky was the dominant player on the world whisky/whiskey stage, Fionnan O’Connor notes ...

The Rise of Scotch

In the 19th Century Irish whisky was the dominant player on the world whisky/whiskey stage, Fionnan O’Connor notes that at this time International London merchants were selling three Irish cases to every case of Scotch. Unfortunately three changes shake the industry to its foundations weakening Irish whiskey production and opening the door for the coming Scottish dominance:

1. The Irish famine of 1845-1852 led to mass starvation, disease and emigration which decimated the countries domestic market

2. The Irish Temperence Movement saw some 5 million (of a population of approximately 8 million taking “the pledge”

3. The creation of the continuous still paired with the repeal of the protectionist British corn laws in 1946 allowed Scottish whisky manufacturers to import cheap grains, which unlike barley did not require malting

Irish Whiskey discovered 89 years earlier than Scotch whisky

The word 'whiskey' or whisky comes from the Gaelic uisce beatha, meaning water of life. Irish whiskey was one of the earliest distilled ...

The word 'whiskey' (or whisky) comes from the Gaelic uisce beatha, meaning water of life. Irish whiskey was one of the earliest distilled drinks in Europe, arising around the 12th century. It is believed that Irish monks brought the technique of distilling perfumes back to Ireland from their travels to the Mediterranean countries around 1000 A.D. The Irish then modified this technique to obtain a drinkable spirit. Whiskey was first recorded in Ireland in 1405. It was later recorded in Scotland in 1494.

Resveratrol

Red wine contains higher levels of antioxidants known as resveratrol, which reduces the risk of high blood pressure and most cardiovascular diseas...

Red wine contains higher levels of antioxidants known as resveratrol, which reduces the risk of high blood pressure and most cardiovascular diseases, and the antioxidant helps us resist ageing.

Source: http://www.drugs.com/resveratrol.html

Carmenere

There are hundreds of varieties of grapes used to make wines. The more popular varietals are cabernet sauvignon, merlot, chardonnay, sauvignon bla...

There are hundreds of varieties of grapes used to make wines. The more popular varietals are cabernet sauvignon, merlot, chardonnay, sauvignon blanc, pinot noir, syrah or shiraz. Chile has its rare grape called Carmenere that was thought to be extinct when the phylloxera plague happened in 1867 and nearly destroyed all the vineyards of Europe. Later on, this grape variety was found in Chile.

Source: Wine & Spirit Education Trust Level 1 Handout

Sparkling Wines

Sparkling wines contain bubble of carbon dioxide gas that is trapped inside the bottle. The most famous region that makes the sparkling wines is i...

Sparkling wines contain bubble of carbon dioxide gas that is trapped inside the bottle. The most famous region that makes the sparkling wines is in the Champagne region of France.

Source: Wine & Spirit Education Trust Level 1 Handout

Fermentation

After picking the grapes from the vines, the grapes will undergo a fermentation process wherein yeast will be added and will convert the sugar in ...

After picking the grapes from the vines, the grapes will undergo a fermentation process wherein yeast will be added and will convert the sugar in the grapes into alcohol, thus in principle, people with elevated blood sugar levels can actually enjoy wines as long as they drink in moderation.

Wine Color

The color of the wine depends on how long the grape skins are soaked into the juice during fermentation. It is possible to make white wines from...

The color of the wine depends on how long the grape skins are soaked into the juice during fermentation. It is possible to make white wines from black grapes by removing the skin before fermentation.

Source: Wine & Spirit Education Trust Level 1 Handout

9 Bizarre Drinking Customs From Around The World

1. Peru - Passing it on
The Peruvians drink from the same glass or mug where they each down a shot and pass it on.
...

1. Peru - Passing it on

The Peruvians drink from the same glass or mug where they each down a shot and pass it on.

2. Spain - Being healthy might just jeopardise your sex life

Raising a glass of water during a toast is said to curse the drinker with 7 years of a horrid sex life.

3. Korea - Be respectful

Accepting a drink is seen as an act of humility and there is no better way than holding your glass with both hands. It is also customary to ensure that you fill the glass of your elders and guests before pouring yourself a drink, all the while holding the bottle with both hands of course!

4. Russia - Empty vessels should not been seen.

The Russians always place empty glasses and bottles under the table. Considering that they finish a drink in one gulp, expect a large accumulation at the bottom.

5. Denmark - Make eye contact always

The Danes feel making eye contact with your host while making a toast is the highest mark of respect. Unless you want to be treated coldly the rest of the evening.

6. China - The height at which you hold your glass matters

Always remember to hold your glass lower than elders at a party to show respect. The Chinese love filling the glass to the brim, downing it in one gulp and putting it back on the table upside down.

7. Moldova - Toast for everything

The Moldovans can make several toasts during a dinner party including a toast to not making a toast. The term used is 'Hai Devai', literally translating to 'lets go'.

8. Japan - Wait for someone to pour you a drink

It is considered rude to pour yourself a drink in Japan. Wait for someone in your party to pour it for you. The Japanese order several rounds of drinks so each person can pour a drink for the other. And that's not where it stops. While sipping their drinks they turn away rather than facing their group.

9. Ukraine - Drinking from the bride's shoe

In Ukrainian weddings, the bride's shoe is stolen and perpetrator is allowed to demand a drink from the shoe. Before you cringe in disgust, the glass is attached to the shoe which then symbolically meets the demands of the thief.

Source: India Times from http://www.indiatimes.com/culture/who-we-are/9-bizarre-drinking-customs-from-around-the-world-233578.html

Cabernet Sauvignon

Cabernet Sauvignon is a widely grown grape around the world. It produces wines with a black currant aroma & flavor, it can range between mediu...

Cabernet Sauvignon is a widely grown grape around the world. It produces wines with a black currant aroma & flavor, it can range between medium & full-bodied style. This variety is often blended with other grapes. Many wines made with this kind of grape need to be matured before they are ready to drink.

Source: Wine & Spirit Education Trust Level 1 Handout

Merlot

Merlot has a softer taste than Cabernet Sauvignon. It has a rich plum and berry fruit flavor with refreshing acidity and low to medium tannins.
...

Merlot has a softer taste than Cabernet Sauvignon. It has a rich plum and berry fruit flavor with refreshing acidity and low to medium tannins.

Source: Wine & Spirit Education Trust Level 1 Handout

Chardonnay

Chardonnay is one of the most widely planted grapes in the world. It produces apple fresh flavors in cooler climates and rich, full-bodied buttery...

Chardonnay is one of the most widely planted grapes in the world. It produces apple fresh flavors in cooler climates and rich, full-bodied buttery flavors in hot climates.

Source: Wine & Spirit Education Trust Level 1 Handout

Sauvignon Blanc

Sauvignon Blanc is a green-skinned grape often described as having a fresh green fruit aroma and flavor; it produces intense, fruity, and light to...

Sauvignon Blanc is a green-skinned grape often described as having a fresh green fruit aroma and flavor; it produces intense, fruity, and light to medium-bodied wines with refreshingly high acidity.

Source: Wine & Spirit Education Trust Level 1 Handout

Syrah or Shiraz

Syrah or Shiraz is a dark-skinned grape used to produce powerful, deeply colored red wines that have the ability to age. Wines from made from syra...

Syrah or Shiraz is a dark-skinned grape used to produce powerful, deeply colored red wines that have the ability to age. Wines from made from syrah has a rich and peppery notes with flavors of black fruits. It is called Shiraz in Australia, South African and Canada.

Source: Wine & Spirit Education Trust Level 1 Handout

Pinot Noir

Pinot Noir produces a lighter red color and body than Cabernet Sauvignon but it has a good aging potential. Wines made from this grape can have a ...

Pinot Noir produces a lighter red color and body than Cabernet Sauvignon but it has a good aging potential. Wines made from this grape can have a taste of summer fruits like raspberries and cherries when young, but as it matures, it will take on vegetal aromas.

Source: Wine & Spirit Trust Level 1 Handout

Varieties

There are more than 10,000 varieties of wine that exist in the world today!
Source: www.roundbarnwinery.com/wine_faqs.php
...

There are more than 10,000 varieties of wine that exist in the world today!

Source: www.roundbarnwinery.com/wine_faqs.php

14 "Facts" About Drinking: Are You Misinformed?

FALSE. Alcohol doesn't actually kill brain cells. It affects the way brain cells communicate with one another. Still, chronic, heavy drinking can lead to neurological problems, such as Wernicke-Korsakoff syndrome, which causes severe problems with memory.

Sleeping it off

TRUE OR FALSE: Anyone who passes out from drinking should "sleep it off"

FALSE. People can continue to absorb alcohol even after passing out, and this can lead to a fatal overdose of alcohol. Some unfortunate people left to sleep after becoming drunk "aspirate" their own vomit and choke to death. So, it's important to stay with someone who might have had too much to drink, and not to assume that he/she will be fine after "sleeping it off."

Color cues

TRUE OR FALSE: Dark-hued beverages are more likely to cause a hangover

TRUE. People who have blood relatives with a history of alcohol (or drug) problems are at higher risk themselves. The more numerous these relatives are and the closer the blood relationship, the higher the risk. The risk is even higher if the relatives who had the problems are of the same gender you are. Why is this? Scientists aren't sure. But it appears that a person's responsiveness to alcohol (tolerance) is at least partially hereditary.

Hard liquor

TRUE OR FALSE: The alcohol in hard liquor is more intoxicating

FALSE. Beer, wine, and liquor all contain the same kind of alcohol (ethanol). All things being equal, one standard drink should produce the same level of intoxication. But some people tend to drink more when drinking hard liquor or mixing different types of alcoholic beverages. And many cocktails contain far more alcohol than one standard drink.

Beer: Dark vs. light

TRUE OR FALSE: Dark beer contains more alcohol

FALSE. A beer's color has little to do with its alcohol content. Color is determined mainly by the malt and other ingredients used in the recipe, and the length of the brewing process. Most beer contains 4 percent to 7 percent alcohol. Some dark beers, including Guinness stout, are on the low end of the alcohol content scale.

Underage drinking

TRUE OR FALSE: Letting kids drink helps them avoid alcoholism later on

FALSE. Studies have shown that high school students who drink with their parents' permission are more likely to drink later on, not less likely - and this is especially true when youngsters are allowed to drink at home with friends.

Beer before liquor?

TRUE OR FALSE: The "beer before liquor" saying has basis in fact

FALSE. The logic behind the saying "Beer before liquor, never sicker" is that it might be easier on your body to process weak alcoholic beverages (like beer) later in the evening. But hangovers are more dependent on the total amount of alcohol consumed, rather than the order of drinking.

Drinking and driving

TRUE OR FALSE: One drink doesn't affect driving ability

FALSE. Any amount of alcohol consumption before driving can affect performance behind the wheel. In fact, a recent study showed that having a single drink can significantly affect a person's driving ability.

The truth about tolerance

TRUE OR FALSE: Some people are better at holding their alcohol

TRUE. But it's important to realize that the ability to hold your liquor - what doctors call tolerance - is about how intoxicated you feel, and not how intoxicated you actually are. And before you start bragging about your high alcohol tolerance, you should know that it's actually considered a major risk factor for alcoholism. That's because people who can drink a lot without feeling drunk tend to drink more than people with low alcohol tolerance.

Eating and drinking

TRUE OR FALSE: Eating beforehand lets you drink more without becoming drunk

TRUE. Alcohol mixed with food takes longer to absorb than alcohol consumed on an empty stomach. Some people find it helpful to eat a meal before going out for a night on the town. In addition to slowing the rate at which alcohol enters the bloodstream, eating before drinking might result in a full stomach that puts out fewer "fill me" signals.

Coffee cure?

TRUE OR FALSE: Coffee can sober up someone who is drunk

FALSE. Once alcohol is in the bloodstream, nothing can be done to increase the rate at which the liver processes it (about one drink an hour). Coffee won't help, and neither will exercising or having a cold shower.

Legal limits

TRUE OR FALSE: It takes a lot to make someone legally drunk

FALSE. When it comes to driving, legally drunk means having a blood alcohol concentration (BAC) of 0.08 percent or higher. How much alcohol it takes to reach that level depends not only how much alcohol has been consumed and how fast, but also the drinker's body weight and gender. So while a 160-pound man needs to drink about three standard drinks in an hour to reach the legal limit, a 130-pound women needs to drink only two drinks in an hour to reach the limit.

Men, women and drinking

TRUE OR FALSE: Men can drink more than women without getting drunk

TRUE. In general, men can drink more without becoming intoxicated. That's because men tend to weigh more, which means that alcohol is less concentrated in the bloodstream. In addition, men's bodies tend to contain more water, pound for pound. This means that alcohol will be more dilute in a man's body.

Number of Grapes

It takes about 2.5 lbs. of grapes to make a bottle of wine.
Source: wine.about.com/od/winetrivia/a/winetrivia.htm
...

It takes about 2.5 lbs. of grapes to make a bottle of wine.

Source: wine.about.com/od/winetrivia/a/winetrivia.htm

Mesopotamians

The Mesopotamians were known to produce the first wines in 6,000 B.C.
Source: wine.about.com/od/winetrivia/a/winetrivia.htm
...

The Mesopotamians were known to produce the first wines in 6,000 B.C.

Source: wine.about.com/od/winetrivia/a/winetrivia.htm

V.S.O.P.

V.S.O.P. stands for Very Superior Old Pale. It means that the youngest blend of brandy is stored for at least four years but the wood age is much ...

V.S.O.P. stands for Very Superior Old Pale. It means that the youngest blend of brandy is stored for at least four years but the wood age is much older.

Source: en.wikipedia.org/wiki/Cognac

20 Things You Might Not Know About Your Favorite Liquors

BOURBON
1. In 1964, the U.S. Congress recognized bourbon as a "distinctive product of the Unite...

BOURBON

1. In 1964, the U.S. Congress recognized bourbon as a "distinctive product of the United States." The American whiskey gets its name from Bourbon County, Kentucky. Ironically, despite Kentucky producing 95 percent of the world's bourbon, none of it is currently made in Bourbon County.

BRANDY

2. The word brandy is derived from the Dutch word brandewijn, which translates to “burnt wine.” This popular digestif is created by distilling wine.

3. Some of the earliest thermometers—used in the 1600s—contained brandy instead of mercury. The liquor was eventually replaced with mercury due to the latter material's wider range of liquid-state temperature.

GIN

4. Even though gin has been produced in the U.S. since colonial times, it wasn't a very popular liquor until the Prohibition era. The ease with which it could be made and the relatively low cost involved in producing it made gin an abundant favorite at illegal bars.

5. The name gin is derived from various languages' names for the juniper berry—where gin gets much of its flavor. In French, it's genièvre, while in Dutch it's jenever, and in Italian it'sginepro.

6. Gin became extremely popular in the British colonies due to its use as an additive in concoctions intended to prevent malaria. Colonists in tropical areas would use gin to mask the bitter flavor of quinine, an anti-malarial drug, by dissolving it in carbonated water—forming tonic water—and then adding a splash of gin. This gin-and-tonic drink later made its way back to the rest of the world, and the rest is history.

RUM

7. Stylists in the 1800s believed that rum held the secret to clean and healthy hair, and often advised their clients to wash and soak their hair in the tropical liquor. (Brandy was considered a slightly less effective alternative.)

8. July 31 is “Black Tot Day” in the U.K., commemorating the 1970 rule that abolished the British Navy's daily ration of rum for sailors. The ration was referred to as a “daily tot” and dwindled from half a pint twice a day when it was originally introduced in 1655 to 70 milliliters once per day at the time it was abolished.

9. In order to determine whether their rum had been watered down more than it should be, sailors would occasionally mix gunpowder with their liquor and attempt to light it on fire. If the mix refused to flame up, they knew it had been watered down too much. A desirable proportion of water-to-rum, when mixed with gunpowder, would catch fire—thereby giving sailors “proof” of its alcohol content. This is where the modern term for a liquor's alcohol content originates.

SHERRY

10. Famous explorers Ferdinand Magellan and Christopher Columbus traveled with a large amount of sherry onboard their ships during their historic journeys. In fact, Magellan reportedly spent more on sherry than he spent on weapons for his 1519 trip around the world.

TEQUILA

11. True tequila (made from blue agave in specific regions of Mexico) never contains the infamous “worm,” though other types of mezcal (made from different agave plants) areoccasionally sold with the larval form of a moth that lives on agave plants floating in the bottom of the bottle. Even though the presence of these moths was a bad sign—indicating that the crop has been infested—including a “worm” in bottles of mezcal became a popular marketing gimmick in the 1940s and continues today.

12. No one is quite certain when and how the margarita was first created, but the most popular origin story for the tequila drink dates back to October 1941, when bartender Don Carlos Orozco reportedly mixed up the drink for Margarita Henkel, the daughter of a German ambassador who wandered into Hussong's Cantina in Ensenada, Mexico. Henkel lived near the city, and since she was the first person to sample—approve of—the drink, Orozco named it after her.

VODKA

13. The word “vodka” is derived from the Slavic term voda, which translates to “little water.”

14. While most vodka is the product of distilled grains, potato vodka is also a popular alternative—especially for anyone with gluten allergies. Because it's derived from potatoes, this type of vodka is entirely gluten-free.

15. The first country to make vodka its national drink was Poland, which was also the first country to export vodka.

16. During the reign of Peter the Great, it became customary for foreign dignitaries to drink from the “Cup of the White Eagle”—a chalice containing 1.5 liters of vodka. This prompted many nations' ambassadors to travel in pairs, with one official drinking the vodka and the other attending to the important state issues that needed to be discussed.

17. Vodka is the world's most popular liquor by a huge margin, with more than 4.44 billion liters consumed last year. In Russia alone, 13.9 liters of vodka are consumed each year per person.

WHISKEY

18. The name “whiskey” comes from the English pronunciation of the Gaelic term for distilled alcohol, which translates to “water of life” (or “lively water”).

19. Just after his term as the nation's first president, George Washington built a whiskey distillery on his Mount Vernon plantation. After its completion in 1797, it soon became the largest distillery in the U.S., producing more than 11,000 gallons of the liquor per year. He was encouraged to build the distillery by his farm manager, James Anderson.

20. During the Prohibition era, the U.S. government's ban on alcohol sales did not include whiskey prescribed by a doctor and sold in pharmacies. This exemption was one of the chief reasons behind the exponential growth of the Walgreens pharmacy chain, which stocked whiskey and grew from 20 stores at the start of Prohibition to almost 400 stores in 1930.

Robert Parker

Robert Parker is the most influential wine critic known today. Max Lalondrelle, fine wine buying director of Berry Bros & Rudd says: "Nobody selles wine like Robert Parker. If he turns around and says 2012 is the worst vintage I've tasted, nobody will buy it, but if he says it's the best, everybody will."

Source: en.wikipedia.org/wiki/Robert_M._Parker,_Jr.

Red Wines

Red wines are fermented on their skins, while white wines are pressed, separating the juice from skins before fermentation.
Source...

Red wines are fermented on their skins, while white wines are pressed, separating the juice from skins before fermentation.

Source: www.wineanorak.com/howwineismade.htm

Oak

Oak does wonders for wine because it has a tendency to pull the tannins, acid, and alcohol into a perfect balance. Oak adds another dimension to t...

Oak does wonders for wine because it has a tendency to pull the tannins, acid, and alcohol into a perfect balance. Oak adds another dimension to the bouquet and flavor; it increases the acidity, lowers the pH, releases tannins and adds to the overall complexity. Hints of caramel, coconut, vanilla, roasted nuts are characteristics that can be found in oaked wine.

Source: www.letsdowine.com/witrfunfa.html

Whisky & Whiskey

The Scottish people spell whisky without an 'e' to save time on writing and have more time drinking. Other whiskey producing countries lik...

The Scottish people spell whisky without an 'e' to save time on writing and have more time drinking. Other whiskey producing countries like America, Canada, and Ireland spell it as 'whiskey'.

Source: chuckcowdery.blogpost.com/2009/02/why-spelling-matters.html

Old World / New World

France, Italy, and Spain are considered "Old World" wines. Some countries have been making wines for thousands of years. "New World...

France, Italy, and Spain are considered "Old World" wines. Some countries have been making wines for thousands of years. "New World" wines are from the USA, Chile, Argentina, South Africa, etc.

Source: wine.about.com/od/winetastings/a/oldvsnewwine.htm

John Cor

The first written mention of Scotch Whisky was by a French friar named John Cor Exchequer Rolls of Scotland in 1495.
Source: en.wi...

The first written mention of Scotch Whisky was by a French friar named John Cor Exchequer Rolls of Scotland in 1495.

Source: en.wikipedia.org/wiki/Scotch_whisky

Exporting Vodka

The first recorded exports of Russian vodka were to Sweden in 1505.
Source: geniusofdrinking.com/drinking-101/vodka/trivia.html ...

The first recorded exports of Russian vodka were to Sweden in 1505.

Source: geniusofdrinking.com/drinking-101/vodka/trivia.html

Remove Wine Stain

To remove red wine stains, spray vodka on stains, scrub with a brush, and then blot dry.
Source: geniusofdrinking.com/drinking-101...

To remove red wine stains, spray vodka on stains, scrub with a brush, and then blot dry.

Source: geniusofdrinking.com/drinking-101/vodka/trivia.html

Piotr Smirnov

Piotr Smirnov founded Smirnoff vodka in Moscow in the 1860's.
Source: www.geniusofdrinking.com/drinking-101/vodka/trivia.html ...

Piotr Smirnov founded Smirnoff vodka in Moscow in the 1860's.

Source: www.geniusofdrinking.com/drinking-101/vodka/trivia.html

Vodka

Just about anything fermentable can be used to make vodka -- potatoes, sugar cane, barley, molasses, even beets. Rye and wheat are the classic gra...

Just about anything fermentable can be used to make vodka -- potatoes, sugar cane, barley, molasses, even beets. Rye and wheat are the classic grains; most of the best Russian and Swedish vodkas use wheat while Polish vodkas have a preference for rye. Molasses is used for inexpensive, mass-produced brands. American distillers use the full range of base ingredients, depending on price range and preference.

Source: www.geniusofdrinking.com/drinking-101/vodka/trivia.html

Toast

In ancient Rome, a piece of toasted bread was dropped into wine to wish one good health -- which is how we obtained our term for a "toast&quo...

In ancient Rome, a piece of toasted bread was dropped into wine to wish one good health -- which is how we obtained our term for a "toast".

Source: www.bartender.com/2fun/trivia.htm

Happy Hour

In the 1790's, "happy hour" began at 3:00p.m. and cocktails continued until dinner.
Source: www.mylot.com/post/42666...

In the 1790's, "happy hour" began at 3:00p.m. and cocktails continued until dinner.

Source: www.mylot.com/post/426669/alcohol-trivia-113-fun-facts

Best Temperature for Wines

The best temperature to store wine is at 13ºC. If the temperature is too cold, the wine will taste dull. If the temperature is too warm, it w...

The best temperature to store wine is at 13ºC. If the temperature is too cold, the wine will taste dull. If the temperature is too warm, it will age quickly and affect the peak aging process.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia.html

Tannin

Tannin comes from the stems, seeds and skin of the grapes. The longer the wine stays in contact with these elements, the more tannic characteristi...

Tannin comes from the stems, seeds and skin of the grapes. The longer the wine stays in contact with these elements, the more tannic characteristics of the wine will be.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia.html

Proper Way to Store Wine

It’s important to store the wine to the side so that the cork won’t dry out. If the cork dries out, it will shrink and air would penet...

It’s important to store the wine to the side so that the cork won’t dry out. If the cork dries out, it will shrink and air would penetrate the wine and spoil it.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia.html

Spain

Spain has the largest area of land reserved for grape planting with over 2.9 Million acres.
Source: http://www.wineportfolio.c...

Spain has the largest area of land reserved for grape planting with over 2.9 Million acres.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia-7.html

French Paradox

The French paradox is a catchphrase frequently used to refer to the French diet of consuming foods high in saturated fats but the people have repo...

The French paradox is a catchphrase frequently used to refer to the French diet of consuming foods high in saturated fats but the people have reported a few cases of coronary heart disease. This is due to the fact that they consume a lot of red wine every day that have antioxidants.

Source: http://en.wikipedia.org/wiki/French_paradox

Food & Wine

Food and wine produces a synergy of taste when paired together, which it cannot produce when wine is consumed alone.
Source: h...

Food and wine produces a synergy of taste when paired together, which it cannot produce when wine is consumed alone.

Source: http://blog.vintagecellars.com/2011/11/fun-wine-trivia/

Naming Wines

Most wines made in Europe are named after the location in which the grapes were grown while wines in countries other than Europe are named after t...

Most wines made in Europe are named after the location in which the grapes were grown while wines in countries other than Europe are named after the grape variety.

Source: http://blog.vintagecellars.com/2011/11/fun-wine-trivia/

Vintage or Non-vintage

The vintage date on the wine bottles refers to the year when the grapes were harvested while non-vintage wines consist of grapes from multiple har...

The vintage date on the wine bottles refers to the year when the grapes were harvested while non-vintage wines consist of grapes from multiple harvests.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia-4.html

Germany

Germany is least likely to produce cabernet sauvignon because of cool climate and shorter growing season which this type of grapes requires.
...

Germany is least likely to produce cabernet sauvignon because of cool climate and shorter growing season which this type of grapes requires.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia-5.html

Non-Vintage

A non-vintage wine is a combination of grapes from different harvest years and it is meant to be consumed immediately.
http://www....

A non-vintage wine is a combination of grapes from different harvest years and it is meant to be consumed immediately.

http://www.wineportfolio.com/sectionLearnWineTrivia-5.html

Champagne

The three primary grapes used to make champagne are Pinot Noir, Pinot Meunier, and Chardonnay.
Source: http://www.wineportfoli...

The three primary grapes used to make champagne are Pinot Noir, Pinot Meunier, and Chardonnay.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia-3.html

Sugar

The amount of sugar in grapes determines the alcohol content of wine. The higher the sugar content in grapes, the more alcoholic the wine will be....

The amount of sugar in grapes determines the alcohol content of wine. The higher the sugar content in grapes, the more alcoholic the wine will be.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia-3.html

Fatty Foods

Fatty foods that are high in protein are best paired with tannic wine like Cabernet Sauvignon.
Source: http://www.wineportfoli...

Fatty foods that are high in protein are best paired with tannic wine like Cabernet Sauvignon.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia-3.html

Aging Red Wine

Red wines are aged in oak barrels to add more tannin and aid in its ability to age.
Source: http://www...

Red wines are aged in oak barrels to add more tannin and aid in its ability to age.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia-3.html

Chilling Wine

The fastest way to chill a wine bottle is to put it in a bucket with ice and water so that the temperature can be distributed evenly.
...

The fastest way to chill a wine bottle is to put it in a bucket with ice and water so that the temperature can be distributed evenly.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia-3.html

Benjamin Franklin

Benjamin Franklin, one of the founding fathers of the United States loved wine so much, he actually said, “Wine makes daily living easier, l...

Benjamin Franklin, one of the founding fathers of the United States loved wine so much, he actually said, “Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."

Wine Tasting

There are five basic steps in tasting wine: color, swirl, smell, taste, and savor. These are also known as the "five S" steps: see, swir...

There are five basic steps in tasting wine: color, swirl, smell, taste, and savor. These are also known as the "five S" steps: see, swirl, sniff, sip, savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity, and connectedness.

Source: Wine & Spirit Education Trust Level 1 Handout

Flabby

A "flabby" wine means that the wine is heavy and lacks acid.
Source: http://www.wineportfolio.com/sectionLearnWineT...

A "flabby" wine means that the wine is heavy and lacks acid.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia-4.html

Alcohol & Carbon

Alcohol and carbon dioxide are the by-products of wine’s fermentation process.
Source: http://www.wineportfolio.com/sect...

Alcohol and carbon dioxide are the by-products of wine’s fermentation process.

Source: http://www.wineportfolio.com/sectionLearnWineTrivia.html

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